1 pkg. Duncan Hines Deluxe #2 yellow cake mix
3/4 c. (1 1/2 sticks) butter
2 1/2 c. quick cooking oats
1 c. (12 oz. jar) raspberry preserves or jam
1 tbsp. water, mix with preserves or jam

Preheat oven to 375 degrees. Melt butter. Combine dry cake mix and oats in large bowl. Stir in the melted butter until mixture is crumbly; measure half of this crumb mixture (about 3 cups) into a greased 13 x 9 x 2 inch pan. Press firmly to cover the bottom. Combine preserves and water. Spoon over crumb mixture in pan and spread evenly. Cover with remaining crumb mixture; pat firmly to make top even. Bake at 375 degrees for 20 minutes. Top should be very light brown. Cool completely, then cut into bars. Store in air- tight container. (If you like, use 3/4 cup nuts sprinkled over top before baking.)